Note: This was a favorite sloppy Joe recipes from this mix. Pickles and lettuce add crunch. The sloppy Joe filling can be refrigerated for up to three days; reheat gently before serving. Hoisin sauce can be found in the Asian section of supermarkets. From Foodandwine.com.

• 2 tbsp. canola oil

• 2 medium red onions, finely chopped

• 1 c. finely chopped celery

Feed Loader

Loaded Sriracha BBQ Sloppy Joe Fries.

• 3 tbsp. Asian chile sauce, such as sambal oelek

• 2 1/2 tbsp. minced garlic

• 1 tbsp. peeled, minced fresh ginger

• Kosher salt

• Freshly ground black pepper

• 1 lb. ground chicken thighs

• 1 lb. ground pork

• 1 c. hoisin sauce (see Note)

• 1 c. drained canned diced tomatoes

• 1/2 c. fresh lime juice

• 20 brioche dinner rolls, split and toasted

• Shredded iceberg lettuce and spicy pickles, for serving

Directions:

In a large, deep skillet, heat canola oil until shimmering. Add onions, celery, chile sauce, garlic, ginger and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.

Add ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in hoisin, tomatoes and lime juice, and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.

Spoon about 1/4 cup of sloppy Joe filling on the bottom half of each roll. Top with shredded lettuce and pickles.

Note: This flaky, one-skillet savory pie isn’t really a pie at all, in that it just has a top crust. But no one will miss the buns, guaranteed. Adapted from “The Big Book of Pies & Tarts.”

• 1 refrigerated pie crust, softened as directed on box

• 1 1/2 lb. bulk turkey or pork sausage

• 1 medium onion, chopped (1/2 c.)

• 1 c. frozen corn, thawed

• 1 c. chunky-style salsa

• 1/2 cup chili sauce

• 2 tbsp. packed brown sugar

• 1 (4 1/2-oz.) can chopped green chiles

• 2 tbsp. chopped fresh cilantro, if desired

Directions

Heat oven to 450 degrees. Unroll pie crust on ungreased baking sheet. With sharp knife, cut into a circle to fit the top of the pie pan. Cut out squares for a checkerboard pattern. If desired, place cutouts on crust to decorate, securing each with small amount of water.

Note: This is the vegetarian answer to sloppy Joes, made with black beans and mushrooms. From “How to Feed a Family,” by Laura Keogh & Ceri Marsh.

• 1 tbsp. olive oil

• 1 medium onion, diced

• 1/2 c. diced carrots

• 1 c. trimmed and diced mushrooms

• 1/4 tsp. ground cumin

• 1/4 tsp. paprika

• 3 c. canned black beans, drained and rinsed

• 1 c. prepared tomato sauce

• 2 tbsp. red wine vinegar

• 1 tsp. Dijon mustard

• 1 tsp. maple syrup

• Salt and pepper

• 6 whole-wheat hamburger buns

• 1/2 c. shredded Cheddar or Monterey Jack cheese

Directions:

Heat olive oil in a large frying pan over medium heat. Add onion and carrots and sauté until they begin to soften, about 5 minutes. Add mushrooms, cumin and paprika. Stir everything together and allow mushrooms to soften, 2 to 3 minutes.

Add beans, tomato sauce, vinegar, mustard and syrup, and allow to simmer and thicken for about 15 minutes. Add salt and pepper to taste, if desired.

Toast hamburger buns (to make Joes a bit less sloppy). Spoon a generous amount of bean mixture onto the bottom half of each bun and sprinkle with a good pinch of shredded cheese. Put hamburger lid on top and serve.

Place cabbage in a large bowl. Cover with cold water and 8 to 10 ice cubes. Let crisp for 15 minutes. Make dressing by mixing vinegar, mayonnaise and sugar together. Drain cabbage in colander. Transfer to a serving bowl, add carrots and bell pepper and gently toss with dressing to coat. Sprinkle with salt and pepper to taste.

Put a large Dutch oven over medium-high heat. Add the olive oil to the pot and let it get hot. Pat the venison meat dry and season liberally with salt. Begin browning the meat, about 2 minutes per side. You may need to do this in batches so as not to crowd the pot. When browned on all sides, remove the meat from the pot with a slotted spoon and set aside.

Reduce the heat to medium-low, add the onion and garlic along with a pinch of salt, and cook for 2 minutes. Add the chipotle powder, cayenne, paprika, cumin, coriander, cinnamon and allspice and cook for 2 minutes. Add the tomato paste and cook, stirring, for 2 minutes.

Add the red wine, being sure to scrape up the browned bits on the bottom of the pot with a wooden spoon. Once it has reduced by half, after about 5 minutes, add the vinegar, Dijon, Sriracha and brown sugar and simmer until the sugar is dissolved, 2 to 3 minutes. Add the tomatoes and their juice and bring to a simmer.

Return the meat to the pot and add the oregano and granulated sugar and simmer until the meat is tender, 3 to 4 hours. If the sauce still is a little loose, continue simmering until it reaches optimum sloppy Joe consistency. Serve on buns.